Squash Spaghetti with Prawn and Spinach

First thing’s first – you can just use regular pasta. Now that that’s out of the way…

Christmas has passed and I have a kitchen full of new gadgets to test out – first on the list is a spiralizer, courtesy of my big sister. For those who haven’t heard of these relatively new but massively popular tools, they essentially turn any vegetable into thin noodle-like strands that can be used as an alternative to spaghetti/noodles. Besides being a fun novelty, it’s obviously rather healthy, very low fat and a potentially good way of sneaking even more vegetables into your children’s mouths. Furthermore, they’re gluten free! So if you suffer from Coeliac Disease (or have Buzzfeed as a pinned tab on your browser and buy bottled water ) it’s perfect!

And if you don’t have a spiralizer, fear not – you can gently roast whatever your vegetable is, then strip it with a fork to achieve a similar effect.

Ingredients

Butternut Squash (or any other large vegetable – courgette is also very popular for this)
Prawns
Fresh Spinach
Garlic
Onion
White Wine
Lemon
Dill/Parsley
Parmesan
Butter
Oil
Seasoning

Method

Turn the squash into noodles and spread in a baking tray. Drizzle with oil and seasonings and bake at around 200C for 10-15 minutes. If using normal pasta, just…you know…boil it, while lamenting your lack of spiralizer.
Meanwhile, melt a decent sized knob of butter in a saucepan and add a chopped onion. Sautee until translucent.
Add a clove or two of crushed garlic and some lemon zest, then continue to cook for a minute or so.
Add the spinach and prawns and continue stirring until the spinach has wilted. You don’t want the prawns to cook too much lest they get rubbery.
Add a splash of white wine, a sprinkling of herb and the juice of the lemon.
Cook on a fairly low heat, stirring well for a few more minutes, until the mixture is quite hot and the wine has lost it’s alcoholic bite.
Add the noodles and however much parmesan takes your fancy. Stir well, then serve